The husband was ecstatic that I made a “normal” meal tonight. Normal meaning a protein, a starch/grain and a vegetable, all separate on a plate. He’s SO adventurous, isn’t he?
When I told him I was making salmon his exact quote was, “Awesome, wait… it’s not salmon stew or anything, is it?”
He CRACKS me up.
Anyway, I defrosted salmon last night and I needed a quick way to make it after work tonight. I love sweet and salmon together, it’s a perfect combination.
- 2 – 4oz Salmon fillets
- 1 tbsp (21g) honey
- 1 tbsp Worcestershire sauce
- ¼ red pepper flakes (or to taste)
- non-stick cooking spray
- dried chives for garnish (optional)
- Salt and Pepper
Whisk the honey, Worcestershire sauce and pepper flakes in a small bowl.
Pre-heat a skillet sprayed with non-stick cooking spray over medium heat.
Season the salmon with salt and pepper. Place the salmon in skillet and cook for about 3 minutes a side. Before you flip drizzle the honey mixture on the salmon reserving some to drizzle for the flipped side.
The secret to salmon is not to over cook it, although I still forget this from time to time. In a preheated skillet it really only takes about 3-4 minutes a side, based on thickness.
I served with steamed broccoli and a whole-wheat noodle side.
|Servings||Amt per Serving|
|2||4 oz salmon fillet|
|200||8g||0g||old: 5||new: 5|